Ingredients

12 large conchiglioni rigati pasta shells (cook a few extra in case any split)

2 little gem lettuce

50g mangetout

200g cream cheese or vegan cream cheese*

3 tbsp fresh coriander, chopped

3 tbsp fresh flat leaf parsley, chopped

2 spring onions, finely chopped (including some green)

4 cocktail gherkins, finely chopped

1 clove garlic, crushed

1 lime, zest and juice

½ cucumber, sliced

For the slime trail:

5 tbsp extra virgin olive oil

1 tbsp mixed green fresh herbs, chopped

Procedure

Cook the pasta shells for 10-15 minutes. Once the pasta is cooked, but still firm, drain and cool down quickly under cold water. Set the shells aside.

Remove the larger of the little gem leaves and set these aside. Shred the remaining leaves. Make antennae for later by cutting two of the mange tout length ways (you need 24 slithers in total) and finely chop up the rest to go in the filling for the next step.